LIVE on NBC TV – Making Christmas Dinner Great Again – A Rockwell’esque Holiday Feast

Last television show of the year – With thousands of miles booked, dozens of flights & even more shows logged on the docket over the last 12 months – My culinary travels have come full-circle. LIVE from NBC Studios in my hometown on the Gold Coast of Grand Rapids, MI, with my 2 favorite holiday hostesses with the mostesses – Making Christmas dinner great again!

Instructions

hours prior to roasting, remove crown roast from refrigeration, wrap tightly in plastic and set on the counter to rest, elevating the pork up to room temperature. 15 minutes prior to roasting turn oven up to 500F.

Whisk together olive oil, herbs and garlic, then rub into the pork. Season liberally with salt and pepper. Wrap the frenched bones in tin foil to avoid excessive burning during the cooking process. Over an elevated roasting rack, roast for 15-20 minutes at 500F. Reduce oven temperature to 350F, basting intermittently with oil, until the pork is within 10F of desired serving temperature (see notes section below). Then turn back up to 500F for final 5 minutes of cooking. Remove from oven & rest uncovered for 10 minutes. Reserve roasting pan liquids.

To serve, remove kitchen twine, slice between the bone, across the grain. Drizzle the chop with a spoonful of liquid from the roasting pan. Top with stuffing. Season additionally, to taste. Devour.

Notes

Butchering | Tying | Wrapping: A full primal rack of pork loin includes 16 ribs. Crown Roast can be prepared using 1 or 2 racks of frenched bone-in pork loin. The following video is a great step-by-step demonstration of how to butcher, tie & wrap a crown roast at home, using 2 racks. The process is identical for 1 rack.

https://www.youtube.com/watch?v=z_rXxawB6Og

Chef's tip - In addition to wrapping the roast, tie between the bones, as demonstrated in the NBC segment - This additional effort will aide in more even roasting of the pork.

Pork Internal Temperature - Serving Guide: Roast at 500F for 15-20 minutes. Turn down and roast at 350F until within 10F of serving temperature. Turn oven back up to sear at 500F for last 5 minutes. Remove from oven when within 7F of serving temperature. Rest for 10 minutes prior to carving.

Well-Done - Serve at 150F. Sear at 140F. Remove from oven at 143F.Medium - Serve at 145F. Sear at 135F. Remove from oven at 138F.

In a sauté pan over medium-high heat bring olive oil to a simmer. Add onion, garlic, celery and carrot, sautéing until onion is just translucent. Stir in pears and continue to cook for another 3-4 minutes. Remove from heat and toss in toasted rye, sourdoug bread, and cranberries. Pour over heavy cream-chicken stock mixture. Dust with Italian seasoning, salt and pepper, to taste. Fold all ingredients together.

Spoon mixture into a large baking dish and bake in oven uncovered for 35 minutes at 400F, or until all liquid absorbed and mixture is golden brown. Remove from oven, rest for 5 minutes to cool. Throw in pecans and parsley, season additionally, to taste, then serve.

Instructions

Preheat oven to 400F. Roast bacon until crisp, reserving pan drippings. Remove from oven, place over paper towel, chop and set aside.

Ginger & Rosemary-Scented Roast Pecans:

Toss pecans in oil, herbs and seasonings. Roast over a baking sheet for 8-10 minutes, until golden brown. Remove from oven, set aside to cool over paper towel.

Maple-Bacon Balsamic Vinaigrette:

In a sauté pan over medium-high heat bring bacon drippings to a simmer, then add shallots & garlic to caramelize. Pour in maple, Dijon, and season to taste. Simmer for 2-3 minutes. Pour contents into a blender and puree. Set aside to serve warm.

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Written by Live Fire Republic

David Olson is a nationally-recognized American Culinary Federation Chef, television personality and international social media influencer, award-winning recipe developer, live fire grill master, global adventurer-extraordinaire, and the creator behind, "Live Fire Republic."
David has an organic and attentive audience of more than two million households weekly via countless television and event appearances, his blog, and various print, radio and social media channels. Meanwhile his recipes and creative content continue to be shared across the web and in print publications from sea to shining sea.
For all media inquiries, please email PR agency, The Lisa Ekus Group; Boston, MA - Jaimee Constantine, 413.247.9325 or jaimee@lisaekus.com.

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David Olson is a nationally-recognized American Culinary Federation (ACF) Chef, television personality and social network influencer, award-winning recipe developer, live fire grill master, international adventurer, and the creator behind, “LiveFire Republic”…

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